The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-09
HOW TO MAKE DELICATE DESSERTS.
Mrs. Ewng's Lecture Yesterday Afternoon
on the Preparation of Fancy Dishes.

The lecture given by Mrs. Ewing yesterday
afternoon was not confined entirely to delicate
desserts. A brief talk on croquettes was given.
In preparing the meat for croquettes, Mrs. Ewing
said, it should be perfectly cold, that when
chopped it will cut smooth and clean and not
pulverize, as would be the result should it be a
little warm. The next consideration is to have
the croquettes moist enough to stick together
and the third is a proper forming of them, A
good way, Mrs Ewing says. is to take two spoons
of the same size and lightly press the prepared
meat. or whatever the croquettes may be made
of, lay on meat-board sprinkled with bread
crumbs and roll lightly with the hands; then lay
them aside to dry the outside for s. few min utes
after which they should be rolled again in bread
crumbs and fried.
saMrs. Ewing next gave a recipe for making
snow pudding which was illustrated. She put
one-third of q box of Cox's gelatine to soak in
one-half pint OF cold water-if Coopers gela-
tine is used it will take but one-fourth of a box
and this Was then set IN a dish of hot water to
melt after which was added the juice of three
lemons large cupful of sugar, and enough
water to make a pint of the liquid. This
WAS favored with lemon extract and beaten
with Dover gg-beater until as white as snow.
Next was added the whites of three eggs. which
had previously been beaten to stiff froth and
sweetened with three tablespoonful of pulver-
lied sugar. Tie whole was set in cool place
to harden. and was served, with delicate Gus
tard favored with vanilla. 1t is safe recipe
for all to try.
In making charlotte russo, Mrs. Ewing sub
stitutes milk or cream for the lemon and water
sweetens deicately and fiavors with vanilla,
beating the whole as in snow pudding, adding
the eggs and whipped cream to give the richness
desired There is no allowance made for the
cream, for when whipped It, as Mrs Ewing says,
will take care of itself. The gelatine will have
the same effect as without it. In making orange
cream. milk is added to the orange juice and
gelatine. for it would have curdlng effect, but
1t is beaten in the same manner as for the snow
pudding. Thea the eggs and cream added.
1t is WELL always, to put the juice of one lemon
to three oranges, as the sugar destroys the slight
acidity OF the orange, and leaves fiat taste:
therefore. stronger acid is needed. These
three formulas are the basis OF all creams.
With different flavorings and a slight differ
eence in material, any desired cream may be made.
The first principle to observe is to adhere strict
ly to the quantity of gelatine given for quantity
| of water. For Coxs or Nelson's gelatine, one
third of box to pint of liquid is required, and
| for Coopers but one-fourth of box to pint Of
| liquid is required. In making these desserts
! and in fact. in all kinds of cookery, Mrs Ewins
! says one must try to do away with the nonsense
| them. for the quality of materials vary so wide
| ~. Some fours thicken quicker than others
| some sugars are sweeter, and some lemons con
| tain more acid and are smaller than others. By
/ an observation Of these things one can readily
| see why specific recipe is not always safe
| delcacy of these desserts depends on the vigor
| GUS beating of them. Charlotte russo, choco
late cream and lemon jelly were served by Mrs
| Ewing in orange Observation-Disclosures basket
made from the peel Of oranges-and garnishe
with candied cherries lines and other fruits.
! The lesson to-day will be on Roasting" an,
| what time can be spared will be given to escol
| Hoped oysters and deviled dainties